I'm down to the last of the sturgeon that I caught back in May and I've cooked it a number of different ways but I've heard that some folks like to boil fish (especially sturgeon) in Sprite or 7up. I tried doing some Google searches on this and turned up surprisingly little. This suggests to me that A) very few people are aware of it and/or B) it's a waste of some perfectly good cuts of sturgeon. Thoughts? Recipes? Suggestions?

I'm down to the last of the sturgeon that I caught back in May and I've cooked it a number of different ways but I've heard that some folks like to boil fish (especially sturgeon) in Sprite or 7up. I tried doing some Google searches on this and turned up surprisingly little. This suggests to me that A) very few people are aware of it and/or B) it's a waste of some perfectly good cuts of sturgeon. Thoughts? Recipes? Suggestions?

Poaching, as opposed to hard-boiling, is a great way to cook fish in general, although I'm not entirely sure about doing it with straight soda. That being said, I do often add a bit of tonic water to my chicken and pork marinades, especially when slow-cooking or using the BBQ.

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I'm not one to believe in magic, but I sometimes have a second-sight....

(10-13-2012 05:27 AM)knitterbookbinder Wrote: That being said, I do often add a bit of tonic water to my chicken and pork marinades, especially when slow-cooking or using the BBQ.

Interesting...

Like gin&tonic schwepps type tonic? What benefit do you see? Flavor from the sugar or quinine? Something else?

Yup, the very same stuff. I find it does a great job on tenderizing ribs, for example, and one of those I don`t know what you used but there`s a secret ingredient in your marinade moments for my guests. It`s got to be the quinine, I suppose, and I can`t remember where I picked that tip up from, but it sure is good....

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I'm not one to believe in magic, but I sometimes have a second-sight....

I ended up trying what I'm told is "poor man's lobster." I took one of the sturgeon steaks and cut it into 1" cubes and boiled it in the 7up until the pieces floated. I dipped the pieces in melted butter and enjoyed it as an appetizer. Not bad. The other steak went on the grill as the main course.